JP3154451B2 - How to stabilize dairy flavors - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese or butter, a processed food using at least a part thereof, a method for producing the same, a method for stabilizing the flavor and a flavor stabilizer.

[0002]

2. Description of the Related Art Milk is rich in protein, vitamin B2, calcium and the like, and contains all nutrients required for nutrition. It has long been said that calcium deficiency is one of the nutrients of the Japanese people, but milk is one of the characteristics that it contains calcium in a form that can be easily absorbed, and is one of the foods that you want to eat even more. Various milk products are manufactured using this milk as a raw material, but it is even more preferable to ingest these milk products because various nutrients are concentrated by the manufacturing method.

[0003] There are a wide variety of dairy products such as yogurt fermented with lactic acid bacteria, powdered whole fat or skim milk powder, cream, butter and whey from which cream has been separated, cheese, casein, condensed milk and the like. The above dairy products may be consumed as food as they are, or may be used as raw materials for processed foods. That is, at present, it is used for a very wide range of foods, such as ice cream, yogurt drinks, bavarois, pudding, soups, gratins, pizzas, etc., and also seasonings of snacks and rice crackers.

[0004]

SUMMARY OF THE INVENTION The present inventors have made various dairy products from milk and examined the changes over time, and found that the flavor changes relatively quickly even under good conditions such as freezing or refrigeration. Was. On the other hand, when trial production of various processed foods using this dairy product was carried out, a similar change in flavor was also observed.

[0005] When a commercially available product was examined, it was found that the flavor changed quite clearly. An object of the present invention is to provide high-quality cheese or butter having a stable flavor without such a problem and a processed food using the same.

[0006]

Means for Solving the Problems The inventors of the present invention conducted a chemical analysis of dairy products having excellent flavor and dairy products having changed flavor. As shown in Table 1, COV, POV, TBA and AV were not found. Little difference was seen.

[0007]

[Table 1]

Further, when fractionation was carried out using a solvent and the same analysis was carried out, almost no significant difference was recognized between polar and non-polar lipids. Therefore, it was not possible to identify what caused the deterioration of the flavor.

Therefore, in order to obtain a good-quality dairy product having a stable flavor, various components were screened and intensively studied. As a result, it was found that tocopherol has a strong effect.

Further, the present inventors also studied the composition of tocopherol. As a result, when the effects were compared at the same amount, the effects were better in the order of dl-α-Toc <mix-Toc <γ, δ-rich-Toc. Met. γ-, δ-rich-Toc
"Tocopherol" has a composition of 97% or more of d-β, γ, δ-tocopherol. Conversely, α
-Toc acts as an inhibitor to the effect of tocopherol, and such findings have not been known at all. The present invention has been completed based on this finding.

[0011] The tocopherol used in the present invention refers to d-α, β, γ, δ-tocopherol extracted and purified from natural raw materials. Natural tocopherol is usually used as a mixture and is therefore sometimes referred to as mixed tocopherol. This mixed tocopherol is oily and can be preferably used in the present invention for oily products such as butter.

On the other hand, a tocopherol obtained by adding an emulsifying component to a water-dispersible type can be favorably added to an aqueous type such as milk. The object of the present invention can also be achieved by adding oily tocopherol to raw milk and homogenizing. By adding the tocopherol to the milk as the raw material for the butter or cheese, the subsequent operation can be performed as usual, and the flavor of the resulting butter or cheese can be kept good.

These oily tocopherols or water-dispersible tocopherols may be added directly to the butter or cheese itself. Even in this method, the flavor of the resulting butter or cheese can be well maintained.

[0014] The butter or cheese to which tocopherol is added as described above has good flavor and stable quality. Processed foods using such butter or cheese also have a good flavor, and a delicious food having a fresh flavor can be obtained.

Here, examples of processed foods using butter or cheese as a part of raw materials include pizza, gratin, cheesecake, cheese-flavored snacks, rice crackers, candy, biscuits, cookies, cakes, corn soups, Soups such as potage soup and cream croquettes.

As far as dairy products are concerned, there is a literature in which tocopherol is added to butter. It is a study of the stabilizing effect of tocopherol on fats and oils, and a storage test of AOM and the like, and comparison with POV. Therefore, completely different from using tocopherol in dairy products to improve the flavor as in the present invention,
The present invention, which stabilizes the flavor of dairy products that cannot be determined by V or COV, is new and original.

By the way, tocopherol can be used by adding it to cheese or butter or their starting materials such as milk, but the amount of addition varies greatly depending on the purpose and cannot be limited unconditionally. For example, a relatively large amount of tocopherol is required in the case where the light of a fluorescent lamp is well irradiated in a transparent package such as cheese, and the same applies when the storage period is long. On the other hand, in the case where the storage period is short and light is still not irradiated at a low temperature, a small amount of addition is sufficient. For this reason, the optimum addition amount is on a case-by-case basis, but as a guide, it is considered to be about 0.0001 to 0.05 wt% (pure tocopherol) based on raw milk as a starting material.

In order to enhance the effect of tocopherol, ascorbic acid (and salts thereof) and chelating agents (citrate N
The combination of a) and the like is also effective, but the effect is not as remarkable as the relationship between tocopherol and synergist with respect to fats and oils, for example, and is only to the extent that the effect of tocopherol is reinforced.

[0019]

Next, the present invention will be described by way of examples.

Example 1 The effect on butter is shown. While the commercially available cream was cooled, charring was performed to separate the butter, and the butter was squeezed lightly with gauze to obtain butter. The product of the present invention is obtained by adding tocopherol (trade name: RIKEN E Oil Super 80) to the obtained butter.
The composition ratio α: βγ: δ = 1: 52: 47) was added so as to be 400 ppm as tocopherol. And the tocopherol-free product and the product of the present invention (tocopherol-added product)
Into a 9 cm φ petri dish at 10 ° C under fluorescent light at 5 ° C.
Saved for days.

FIG. 1 shows the results of the odor test for these. <Odor> Analysis results of headspace GLC The analysis was performed under the following conditions. Shimadzu GC-14A column ULBON HR-20M 0.25mm × 50m Column temperature 60-170 ° C 10 ° C / min Heating sample heating temperature 90 ° C 20 minutes In Fig. 1, (a) is the initial butter, and (b) is the product of the present invention. And (c) shows the butter of the control product (no additive).

As shown in FIG. 1, the chart of the control product has many peaks which seem to be offensive as compared with the chart of the initial product. However, the product of the present invention is quite similar to the initial peak, and the change in the odor is small. It turns out that there is obviously little.

The results of these sensory tests are shown below. <Sensory> Control product A fresh odor is lost and an off-flavor odor such as hay is strongly felt. The irritating taste has a tail, and the aftertaste is bad. The product of the present invention The fresh odor is weakened, but the unpleasant odor is small. Especially, there is little change in taste.

Further, the results of these appearance tests are shown in Table 2. <Appearance> L, a, and b were compared.

[0025]

[Table 2]

The control product has a lower b value and a different color tone unique to butter. In contrast, the product of the present invention hardly changed.

Example 2 The effect on cheese is shown. Commercially available natural cheese was put in a bowl and slowly dissolved while heating in a hot water bath.
The product of the present invention is tocopherol (trade name: RIKEN E Daikin-14)
SP tocopherol content 14%, composition example α: βγ: δ =
1:62:37) was added to cheese in an amount of 0.4% by weight and mixed so as to be uniform. The product without tocopherol and the product of the present invention (product with tocopherol) were transferred to a cup (approximately 100 ml in volume), cooled, covered, and stored for 15 days under a fluorescent lamp at 5 ° C. in the same manner as in Example-1.

The results of the odor test are shown in FIGS.
As shown in FIG. <Odor> The charts in FIGS. 2 to 4 show the analysis results of the headspace GLC, and the analysis conditions are the same as in Example-1. 2 shows the measurement results of the above cheese in the initial state, FIG. 3 shows the measurement results of the product of the present invention, and FIG. 4 shows the measurement results of the control product (no additive).

2 to 4, it can be seen that the product of the present invention has a low off-odor peak and retains a scent better than the control product, as in Example-1.

The results of these sensory tests are shown below. <Sensory> Control product A fresh odor is lost, and a strong odor such as soapy odor is strong. The taste also changes drastically, producing an exciting taste. The product of the present invention The fresh smell is weak but remains. Since there is little unpleasant odor, it is close to the balance of initial odor. In terms of taste, there is little off taste.

Table 3 shows the results of these appearance tests. <Appearance> L, a, and b were compared as in Example-1.

[0032]

[Table 3]

In the control product, the b value was reduced and the yellow color peculiar to cheese was faded. In contrast, the product of the present invention has little change.

As described above, the product of the present invention showed little change in taste, smell and color tone, and showed a remarkable effect on maintaining the flavor of cheese.

Example 3 The effect on gratin is shown. 100 g of raw onion was added to 300 g of boiled macaroni and fried with butter. In the present invention, tocopherol shown in Table 4 below was added to this butter in an amount of 0.
05% (70 ppm in terms of tocopherol) was added. On the other hand, 35 g of flour was added to 40 g of dissolved butter and fried. The product of the present invention was milk containing 0.2 wt% (280 ppm in terms of tocopherol) of tocopherol shown in Table 4, and the control product was milk without addition.
Add 600cc and stir vigorously to heat over low heat until thick. Then add salt (1/2 tsp) and a little pepper and season.

The white sauce was added to the stir-fried macaroni and onion, and the mixture was lightly heated in a frying pan. It was transferred to an aluminum container and loaded with cheese. As the cheese, a commercially available natural cheese was prepared in the same manner as in Example 2 to obtain a 0.1% by weight tocopherol-added product shown in Table 4 or a non-added product. This was stored in a frozen state, and the change with time was evaluated organoleptically. The results are shown in Table 5. In this example, in order to know the effect of tocopherol and to examine the strength of the effect due to the difference in the composition of tocopherol, a test was performed with tocopherol as shown in Table 4 below.

[0037]

[Table 4]

[0038]

[Table 5]

Although the present results are not so large as to make a difference in head space GLC, a difference in scent was apparent from a sensory point of view. This difference was MIX Toc in which d-α-Toc <MIX Toc <97% or more was β, γ, δ-Toc. There was no difference in appearance.

Example 4 The effect on cheese cake is shown. 1 egg yolk in 20g butter
Add the pieces, knead them in a cream, add 200 g of cheese little by little, knead them again, add 80 cc of milk, and sieve flour 20
Add g and mix quickly. Add 3 egg whites and 80 g of sugar firmly whipped together, mix so as not to eliminate the foam, and pour into mold. This was baked in an oven to produce a baked cheese case.

The product of the present invention is prepared by adding tocopherol (trade name: RIKEN E Oil Super 80 as described above) to the butter.
70 ppm (tocopherol conversion) was added, and tocopherol (trade name: RIKEN E emulsion-14SP) was added to the cheese at 300 p.
pm (tocopherol conversion) was added.

This baked cheese cake was stored at 10 ° C., and after 2 weeks, sensory evaluation was performed. As a result, the difference in taste was indistinguishable, but in terms of aroma, the product of the present invention had a better cheese odor and retained a more appetizing flavor.

[Brief description of the drawings]

1 (a), 1 (b) and 1 (c) are charts showing the results of the odor test of Example 1, (a) at the time of initial, (b) with the product of the present invention, (C) shows a control product.

FIG. 2 is a chart showing an analysis result of an odor test in the initial state of cheese in Example 2.

FIG. 3 is a chart showing an analysis result of an odor test for the product of the present invention.

FIG. 4 is a chart showing the results of an odor test of the control product.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-232454 (JP, A) JP-A-61-47143 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 9/13-19/10 G09K 15/08 JICST file (JOIS)

Claims (6)

(57) [Claims] 1. A homolog composition having 97% or more of β-,
A cheese or butter characterized by adding a tocopherol comprising γ-, δ-tocopherol to stabilize the flavor. 2. As a homologous composition of cheese or butter or a starting material thereof, 97% or more of β-, γ-,
A method for stabilizing the flavor of cheese or butter, comprising adding a tocopherol comprising δ-tocopherol. 3. A processed food using the cheese or butter according to claim 1. 4. A method for stabilizing the flavor of a processed food, comprising adding tocopherol having a homolog composition of 97% or more of β-, γ-, δ-tocopherol to a processed food using cheese or butter. . 5. As a homolog composition, 97% or more is β-,
A cheese or butter flavor stabilizer comprising tocopherol comprising γ-, δ-tocopherol as an active ingredient. 6. The homolog composition has 97% or more of β-,
A flavor stabilizer for processed foods using cheese or butter containing as an active ingredient tocopherol comprising γ-, δ-tocopherol.